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(German) - (Pennsylvania Germans)

Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add
1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an
hour. Then cream together in a separate bowl 1/2 cup soft "A" sugar,
1/2 cup of butter or "butter substitute," add 1 egg and a pinch of
salt; stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins,
and 1/2 teaspoonful of vanilla flavoring. Add the yeast mixture and
allow it to raise about 2 hours longer. At the expiration of that time
turn the well-risen sponge out on a floured bake-board. After giving
the dough several deft turns on the board with the hand, place in a
well-greased fruit cake pan, which has been dusted with flour. Stand
pan containing cake in a warm place, let rise until very light,
probably 1-1/4 hours, when brush the top of cake with a small quantity
of a mixture of milk and sugar. Sift pulverized sugar thickly over
top. Place the cake in a moderately hot oven, so the cake may finish
rising before commencing to brown on the top. Bake about 35 minutes.

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